Thursday, September 22, 2011

Yum! Blueberry Muffins

Blueberry season is almost over; and soon, apples, pears and pumpkin will take over as the fruit of choice in muffins, pies, and breads. But before they do, I wanted to share a family favorite: Blythe's (Gwyneth's mother in case you didn't know) blueberry muffins; included in this book:

What I love most about these is that in addition to being chock full of fresh blueberries (bring on the antioxidants!) and really yummy; they include basic staples and can easily be prepped in less than 15 minutes so you can whip some up for a weekend breakfast, last minute house guest, or a sweet treat for a neighbor or friend.

Ingredients:

8 tablespoons (1 stick) unsalted butter, melted and cooled

2 large eggs

1/2 cup milk

2 cups unbleached all-purpose flour

3/4 cup plus 1 teaspoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

2 1/2 cups fresh blueberries

Preheat oven to 375. Line a 12-cup muffin tin with papers.

Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour, the 3/4 cup sugar, baking powder and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with the remaining teaspoon of sugar. Bake until a toothpick tests clean and the muffins are golden brown, 25 -30 minutes. Serve warm.